Monday, 26 November 2012

Dark Cherry and Almond Muffins (butter free)

Oop, it seems I have been neglecting my blogging duties again...

Quick, throw some muffins out!

Given their name, these were meant to look like mysterious and indulgent, a temptress of desire to draw you in.

But for some reason, they came out a bit, well, insipid really.

I don't know why they came out so pale - well, in the pics they do look slightly brown I expect. Maybe they just needed to go in the oven longer, though there were perfectly baked inside, so it's not like they were under-baked.

Perhaps all it needs is a simple substitution of white sugar with brown sugar. Would that help to tan these up? Maybe. I dunno. I'm no cake expert, so I'm just wondering out loud here. Well, it just looks like I'll have to bake these again to find out - oh, the bother..!

Dark Cherry and Almond Muffins (butter free) Makes 6:

100g plain flour
50g ground almonds
50g white sugar
1 / 2 tbsp baking powder
100g dark cherries, halved
1 egg
100ml milk
50ml rice bran oil
3 tbsp flaked almonds

1. Preheat the oven to 190 degrees C. Sift the flour into a large mixing bowl with the ground almonds, sugar and baking powder. Fold in the cherries.
2. In another bowl, gently beat the egg with the milk and oil. Transfer this mixture into the flour bowl and carefully fold in until just mixed.
3. Spoon the mixture into 6 lined holes of a muffin tray. Add flaked almonds on top, then bake for about 20 minutes until risen and lightly golden.

More Hungry Jenny cakes here.

Other butter free baking recipes that might take your fancy.

No comments:

Post a Comment

Go on, say what you want!